HOMEBREW Digest #2461 Mon 14 July 1997

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		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  Electrocardiograms (Jason Henning)
  Using Rice hulls as a filter when sparging. (Jon Bovard)
  Gravity of wort (crablesc)
  Cleaning fillers ("John Penn")
  arf, easymash, maltmill (Danny Breidenbach)
  Re: Cleaning (Eric  Tepe)
  Iodophor Stains ("Ian Wilson")
  Atom Masher Web Site Sponsorship Clarification (Michael L. Hall)
  CALMAX Apology!!! ("Hunts, Jeff")
  Ginger Beer (soda) (Aesoph, Michael)
  First/Second runnings in BW brewing; Second pitchings to BW (Dave Riedel)
  Repitching yeast from secondary (Mark Thomson)
  B & T vs H & H ("Rob Moline")
  UT/CO Travel (Wesley McDaniel)
  Hefe Weizen Question (Mark Rodziewicz)
  Corona Mill Tips ("John L. Heubel")
  re: water analysis: denied (Brian Cornelius)
  Barbeque (Rick Olivo)
  Re: Barbeque (Rick Olivo)
  Yeast Management ("Capt. Marc Battreall")
  Food for Thought ("Rob Moline")
  A brewing/beer poem... (Steve)

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---------------------------------------------------------------------- Date: Fri, 11 Jul 1997 00:21:00 -0700 From: Jason Henning <huskers at cco.net> Subject: Electrocardiograms Fellow brewers, I was surfing for hb shops in my area. Found one I hadn't been to and they have an e-mail address. Here's the e-conversation: > >Hello- > > > >Do you carry whole leaf imported EKG? > > [snip-my sig text] > > > Sorry we do not have EKG in hops. What are they it sounds more like a > medical question. > > Good Luck Roger James Name was altered, I don't want to be accused of driving this dope out of business. After visting his shop, I think he's doing that without me. It took me about a month of reading hbd as a newbie to realize EKG was East Kent Goldings. Shouldn't a hb shop owner know this abbrevation? BTW, why aren't electrocardiograms called ECGs? Imported technology and name is my guess. Cheers, Jason Henning (huskers at cco.net) Big Red Alchemy and Brewing Olympia, Washington - "It's the water" Brew to live Live to brew Return to table of contents
Date: Fri, 11 Jul 1997 22:29:39 +1000 From: Jon Bovard <j.bovard at student.qut.edu.au> Subject: Using Rice hulls as a filter when sparging. Ive heard it whispered in the wind that when using a mash high in proportions of raw flakes, or wheat you can use 500g (pound or so) of rice hulls as a substitute for apparent lack of barley husks. In this way these create a sparge filter whilst not imparting any flavour/colour or content to the finished beer. Has anyone used this technique and how effective is it. ie is it worth it? effective? Cheers JB "Beer more than just a breakfast drink!".. (Me) Return to table of contents
Date: Fri, 11 Jul 1997 09:07:19 -0400 (EDT) From: crablesc at email.uc.edu Subject: Gravity of wort Is there a way to predict the post boil gravity (opening gravity)of 6.5 gallons of preboiled wort? In other words, after your sparge and before you start the boil, can you take a hydrometer reading and come close to predicting the O.G.? I recently started all grain brewing and had a little problem with my third batch of an all grain kolsch. I did my mash and the iodine test showed conversion, however, when I took the O.G. it was 32! It should have been around 50. If I had known before the boil, I could have supplemented the wort with some extract. Thank you. Scott Crable Cincinnati "Too much of anything can be bad for you, but too much homebrew is just enough!" Return to table of contents
Date: 11 Jul 1997 09:12:04 -0400 From: "John Penn" <john_penn at spacemail.jhuapl.edu> Subject: Cleaning fillers Subject: Time:8:57 AM OFFICE MEMO Cleaning fillers Date:7/11/97 As for cleaning phils phillers or any other bottling filler... I've also noticed a clogging problem which I have so far been able to get rid of just by pushing the plunger down and running hot water through the filler in the reverse direction. It works pretty well just to run water through the normal way, then let go of the plunger, turn it upside down, push the plunger, and just let the tubefull of water fall through backwards. That used to do the trick after a few repeats but I find holding the plunger down under the faucet and running hot water through continuously in the reverse direction works best. Give it a try, hope it works for you. John Penn Return to table of contents
Date: Fri, 11 Jul 1997 10:39:45 -0500 From: Danny Breidenbach <DBreidenbach at nctm.org> Subject: arf, easymash, maltmill With much trepidation, I ask, upon my return to reading HBD, is arf (aka schmidling -- pardon the spelling) still around? An old address bounced. I'm wanting to gather information on his products. A simple e-mailed reply would be appreciated. Thanks. - --Danny Return to table of contents
Date: Fri, 11 Jul 1997 10:31:13 -0400 From: Eric Tepe <tepee0 at chmcc.org> Subject: Re: Cleaning Randy Ricchi asks about taking apart his Phil's Philler to clean it. I talked to Dan Listerman, who makes the philler(he runs a homebrew shop and manufacturing plant in Cincinnati where I live), and he said that you can't take the philler apart because it is soldered together. If you do have some hop trub stuck in it he said to try boiling it for 5 minutes or so and then work the spring and rinse. If there has always been a problem with it sticking he stands behind his products and will either fix it or replace it. If you have a recent Brew Your Own magazine or Zymurgy you can find his advertisements and call him (is local phone number is (513-731-1130). Of course I have no affiliation, just a satisfied customer. Eric R. Tepe Return to table of contents
Date: Fri, 11 Jul 97 08:51:13 PDT From: "Ian Wilson" <iwilson at lightspeed.net> Subject: Iodophor Stains I, too, have suffered from the embarassment of iodophor stains in my hoses and equipment. My friends were saying cruel things about my brewery behind my back, until one day, Donn had the courage to tell me. I didn't know what to do. I was so ashamed! Then, while I was talking to my Daddy, he confided that he had once had the same problem! Now, my Daddy's brewery is always spotless. He even wears a white boiler suit when he brews, just like some of the pros. He secret? Put the equipment outside in the sunlight for a few days! The sunlight will magically make those ugly iodine stains disappear. You'll be the talk of your brew club with the cleanest looking hoses and whitest looking pails. Everyone will like you again! <Brought to you by the good folks at "Keep Nuclear Power Stations in Space, Where the Damn Well Belong!"> To those of you who have not recognized the above as a healthy dose of humor, the advice is sound, the situational commedy is not. We now return you to the regularly scheduled serious posts....... Ian Wilson iwilson at lightspeed.net Return to table of contents
Date: Fri, 11 Jul 1997 09:45:02 -0600 From: hall at galt.c3.lanl.gov (Michael L. Hall) Subject: Atom Masher Web Site Sponsorship Clarification Our sponsorship statement should have read: Many thanks to the Observer & Eccentric Newspapers of Livonia, Michigan (URL: http://www.oeonline.com) for sponsoring the Home Brew Digest (URL: http://hbd.org/) which is sponsoring our homebrew club site. -Mike +-------------------------------------------------------------------------+ | Michael L. Hall, Ph.D. <hall at lanl.gov> | | President, Los Alamos Atom Mashers <http://hbd.org/users/atommash> | | Member, AHA Board of Advisors <http://www.beertown.org/aha.html> | +-------------------------------------------------------------------------+ Return to table of contents
Date: Fri, 11 Jul 1997 09:26:57 -0700 From: "Hunts, Jeff" <jhunts at CIWMB.ca.gov> Subject: CALMAX Apology!!! Fellow Brewers I beg your forgiveness. In trying to show you the way to new (used) equipment I have led you astray. Two major SNAFUs yesterday. After singing its praises, I screwed up and left the .htm off the URL I posted for the California Materials Exchange (CALMAX). Thanks to all who politely pointed this out. It should have read: http://www.ciwmb.ca.gov/mrt/calmax/calmax.htm Then, after posting yesterday, I return to work this morning to the following message: ============================ -----Original Message----- From: Web Master Sent: Friday, July 11, 1997 7:42 AM To: "CIWMB" All Staff Subject: CIWMB Web Site down for maintenance/upgrades The CIWMB's webserver (and FTP server) is down for maintenance and upgrading. Service should be resumed no later than 1:00pm. ============================= To all those who cleverly figured out my error and got shut out anyway, sorry for this other inconvenience. Please do check it out again. I hope you find this, and other exchanges like it, useful. Again, good luck and happy brewing. > ======== > Jeffery L. Hunts > jhunts at ciwmb.ca.gov > Donner Party Homebrewing > "Goes Great With Finger-Food!" > > Return to table of contents
Date: 11 Jul 97 12:50:59 EDT From: aesoph at ncemt1.ctc.com (Aesoph, Michael) Subject: Ginger Beer (soda) Dear Collective: I am looking for an "all natural ingredients," naturally carbonated, recipe for Ginger Beer or Ginger Ale (soda). Thanks in advance. =============================================== Michael D. Aesoph Mechanical Engineer Concurrent Technologies Corp. Phone: (814) 269-2758 211 Industrial Park Road FAX: (814) 269-4458 Johnstown, PA 15904 EMail: aesoph at ctc.com Return to table of contents
Date: Fri, 11 Jul 1997 10:09:37 -0700 (PDT) From: Dave Riedel <RIEDEL at ios.bc.ca> Subject: First/Second runnings in BW brewing; Second pitchings to BW I plan to do a barley wine next weekend. As usual, I have some questions about a couple of things: 1. If I want to collect 3.5 gallons of wort at SG 1.099 using 12 lbs of pale ale malt, what can I expect to get from the second runnings? Note: the mash water could provide the entire 3.5 gallons of wort w/o sparging (4 gal less grain absorption). That is, approximately what gravity and volume can I get? 4 gallons of 1.035? 2. I will be re-pitching onto the primary dregs from an IPA, so I'm confident the initial yeast quantity will be good. However, I plan to re-pitch prior to bottling (or sooner, if necessary). Can I use a parallel yeast harvest (say from the primary of the second runnings brew)? Or should I use a new package? If the latter, with or without a starter? thanks in advance, Dave Riedel, Victoria, Canada Return to table of contents
Date: Fri, 11 Jul 1997 13:01:33 -0600 From: Mark Thomson <mthomson at mail.xula.edu> Subject: Repitching yeast from secondary In regards to messages concerning repitching yeast from the secondary fermenter, I have been doing so for the past year with excellent results. I make dark ales and stouts and for the past year ( > 15 batches ) I have used the yeast from the previous secondary fermenter. This population has passed through several generations with no taste and flavor problems. I now need to start a new population because of a contamination problem on my latest cream stout. That can happen when you do stupid things while transfering hot wort at 11:30 pm after a long day of brewing and consuming. I will continue to repitch from the secondary because the trub and any spent hops have been removed with the sediment from the primary, leaving relatively clean yeast. Additionaly, it works. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dr. Mark Thomson I was supposed to have been a Jesuit priest, Department of Chemistry or a naval academy grad. Xavier University That was the way that my parents perceived it, New Orleans, Louisiana Yes, those were the plans that they had. mthomson at mail.xula.edu --Jimmy Buffett _ _ _ _ __ __ \\_ __ __ \\_ __ __ \\_ __ __ \\_ __ __\ \__\ \___\ \__\ \__\ \___\ \__\ \__\ \___\ \__\ \__\ \___\ \__\ \_ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Return to table of contents
Date: Fri, 11 Jul 97 12:47:00 PDT From: Brian S Kuhl <Brian_S_Kuhl at ccm.fm.intel.com> Subject: ATTENTION VINTERS Hello, The blackberries are soon to be ripe again. I will be picking about 15 pounds for some blackberry wine I plan on making. I have a couple of questions to you wine makers. I used blackberries in beer but never made wine (except that rot gut I made when I was 16). Any advice is appreciated for basic wine techniques, but I would like advice on blackberry wine if there are any particulars. Questions: *Should I try the natural yeast on the berries to ferment or would it be better to use, say Wyeast 1056? *If natural yeast are used, any special instructions? *Know any sources of small (5 gal) oak barrels? TIA, Brian Return to table of contents
Date: Fri, 11 Jul 97 14:48:53 PDT From: "Rob Moline" <brewer at kansas.net> Subject: B & T vs H & H Korz writes: >I'd like to discourage everyone from using the expression "Black and Tan" >and in stead use the term "Half and Half." Although I'm a devout >anglophile, I'm very much against what the "Black and Tans" did in Ireland. Wishing to remain apolitical on the HBD...nonetheless, it has been pointed out to me that in addition to a B & T being representative of the color of the uniforms, thence a slang term for one group of combatants, a B & T made with Bass and Guinness is symbolic to another group of participants in the Troubles as a indicator of dominance of the Guinness over the Bass, i.e., Irish over British. Just another piece of breweriana related history. No offence intended. Cheers! Jethro Rob Moline Little Apple Brewing Company Manhattan, Kansas "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Fri, 11 Jul 1997 20:03:01 -0500 (CDT) From: Wesley McDaniel <wmcdanie at marlin.utmb.edu> Subject: UT/CO Travel Hello all!! I am planning a trip to Utah and Colorada in the near future. Can anyone in the group give me the lowdown on breweries in Moab, UT or Durango, CO? Are there any others in the general area that are worth the trip? TIA. JUST BREW IT, BABY!!!!!!!! - ----------------------------------------------------------------- Wesley McDaniel wesley.mcdaniel at utmb.edu University of Texas Medical Branch, Galveston - ----------------------------------------------------------------- Return to table of contents
Date: Fri, 11 Jul 1997 21:56:56 -0500 From: Mark Rodziewicz <markrodz at wwa.com> Subject: Hefe Weizen Question I've just racked my current batch of brew (a traditional hefe weizen) to the secondary after four days. It went from a 1.053 to 1.023 in this time. However, upon tasting it, it doesn't seem to have any of the characterisitics of a true hefe. I used the Wyeast Weihenstephan (sp?) # 3068. It has fermented anywhere between 66 and 70 degrees F. Can anybody describe what it should taste, smell and look like at this point. I'm worried that this may be another "drainer". Thanks..... Mark R. Return to table of contents
Date: Sat, 12 Jul 1997 10:24:17 -0500 From: "John L. Heubel" <jlheubel at wf.net> Subject: Corona Mill Tips Brewing Collective, I confess, I still use the good old Corona mill for my crush. It's economical -- the price of a health club membership to get the workout you get with a Corona would be hundreds more than a roller mill ;o), and I'm too lazy to purchase a roller mill for now (though once I get the rest of the 1/2 barrell system set up I'll probably splurge). Anyway, past posts about motorizing it with gears and pulleys, etc got me thinking I should post what I have done with mine. The Hopper: While the one pound hopper supplied was probably good enough for making corn flour, etc it's woefully small for beer brewing. Go to your local hardware store. In the furnace section you can find flat panels of galvanized steel ducting which, when rolled up and hooked together, make a 9# hopper that fits right into the Corona hopper. I use the 5" by 24" size that has sort-of a serrated end. I tried different expansion pieces but they were the exact diameter of the Corona hopper and don't fit inside. This alone cut the normal grind time for 9# down to about 10 - 15 minutes since I didn't have to stop every 2 minutes to refill the hopper. Make sure you use one hand to hold onto the hopper because it is a little top heavy when filled. Motorizing: While at the hardware store purchase a 5/16" x 3" bolt. Use a Dremel, hacksaw or die grinder to cut the head off and then grind some flat surfaces on the shaft (this will help your drill hold on better). Place bolt into drill and then *drill* the screw into where the handle's normally attached. Adjust the speed of your drill so that it's a little faster than you could hand crank. You don't want to go too fast or you'll shred the husks even more than the Corona normally does. IMPORTANT: this is more of a 2 person milling job because, if you fill the above hopper with grain, the drill will have a hard time getting started due to the torque required. Nasty electrical smell. Repurchase of electric drill possible negating the lower cost of the Corona. I didn't want to chance it so, since I Mill Alone (think George T-good would write a brewing song?) I gave up my motorizing quest in favor of exercise. ALSO IMPORTANT: make sure you have the deflecter plate or other covering on the top of the grinding plates or this setup will spew grain everywhere! Hope this helps the other Corona users out there. John Heubel Wichita Falls, TX Return to table of contents
Date: Sat, 12 Jul 1997 09:32:58 -0700 From: Brian Cornelius <corneliu at colfax.com> Subject: re: water analysis: denied >in preparation for the upcoming brew season, i've had my wife call the local water >dept. to get a lab analysis sent to us. the local water dept. has no clue what i'm >talking about. they mentioned that they test for nitrates every once in a while, >but don't really know what i'm talking about when i've asked for a >mineral/hardness/alkalinity analysis. The report you're looking for is called an "Inorganic Chemical Analysis". The test includes results for Iron, Nitrate, Chloride, Hardness, Sodium, Turbidity, etc. >they told my wife that they can come out and take a sample from our tap, and >do an analysis, but it will cost over a hundred dollars. They probably could do that, although the last test that was done for my Water District was more like $195 and that was in 1991. >do i *not* have the right to know what's in my water, for free? The answer is yes. However, it took me 9 months of badgering to get a copy of this same report. I might add that the local Health Department probably also has a copy of this report. This is also a health issue. Brian Steptoe, Washington Return to table of contents
Date: Sat, 12 Jul 1997 12:26:06 -0500 From: Rick Olivo <ashpress at win.bright.net> Subject: Barbeque Although this is not strictly on topic, I will add this fig leaf. I find that when barbequing chicken and ribs, a good, liberal basting with a nice bottle of homebrewed dark ale adds a lovely carmelized flavor to the meat, and allows the barbeque sauce to stick much better. Plus the aroma is heavenly.OK Having sead that, I feel that I must respond to a comment made by Joe schmoe in Friday's issue. "Rick Gontarek gave a recipe for barbecue. The ribs prepared that way may be good but they wont be barbecue. Barbecue is prepared in a barbecue pit with a separate firebox and cooked slowly for hours at about 275F. Proper barbecue should have a red ring on the outer edge called a smoke ring. I may be picking nits but I see a lot of reference to food cooked on a grill as barbecue and that is not what it is." I beg to differ. I am as big a fan of Texas pit-barbeque as anyone but it is by no means the only kind of barbeque available, any more than American Standard Lager is the only kind of beer available. The American Heritage Dictionary of The American Language defines barbequeas "1. A grill, pit or outdoor fireplace for roasting meat. 2. meat roasted over an open fire or on a spit. -cued, -cuing, to cook (meat) over live coals or an open fire. The word has it's roots in the American Spanish word "barbacoa" which describes a form of slow cooking meat with low heat and smoke to preserve and cook the meat so it will survive a short storage and still remain flavorful, as opposed to long-storage preperation by brining, salting or hard-smoking. Barbacoa is especially associated with the pirates of the Caribbean, who earned the name "buccaneer" (from the French "boucanier" --"one who cures meat on a barbeque frame") from the practice. To say that only the seperate smokebox method of barbeque is "real" barbeque is to ignore the many methods that have been used to prepare meat and other foodstuffs in a savory style made possible by direct heat and flame. Whether it's a dug pit with a pig wrapped in cloth or a Weber Kettle with burgers or just a rustic grill heated with Mesquite on the range to cook some inch thick steaks, it's all barbeque. In it's way it has as wide a range of regional characteristics as beer does. Strange Brewer aka Rick Olivo Vitae sine Cervesae Sugat!!! "Life without beer sucks!!!" Originator of Texas Rick's Gourmet Barbeque Sauce. "It's so good, you could grill a rock with it and people would come back for seconds." Return to table of contents
Date: Sat, 12 Jul 1997 12:40:50 -0500 From: Rick Olivo <ashpress at win.bright.net> Subject: Re: Barbeque I owe John Wilkinson an apology for the below which I inadvertantly included in my last post. "I feel that I must respond to a comment made by Joe schmoe in Friday's issue." I did NOT mean to be insulting. I was using "Joe Schmoe" as a place holder because I could not remember his name, I intended to go back to his post, write down his name and change the name in my post to the correct name. Like an idiot, I of course forgot, and thus the "Joe Schmoe" appears. It is not my practice to be insulting. (At least not to people who don't deserve it.) I am mortified at this really stupid error. My humble apologies to a fellow Texan and homebrewer, and to the rest of the collective who might have been offended by this breach of civility and etiquette. Rick Olivo/ aka Strange Brewer Return to table of contents
Date: Sat, 12 Jul 1997 18:16:49 -0400 From: "Capt. Marc Battreall" <batman at reefnet.com> Subject: Yeast Management Greetings to all ! I have a question regarding the handling of pure yeast cultures and the procedures used in propagating them into starter cultures. I recently aquired all the fixin's to start preparing my own yeast bank and am anxious to get started. My wife is a Phamacologist and operates a home I.V. therapy company and part of her equipment array includes a Class 100 Horizontal Laminar Air Flow Hood. Naturally she has given me permission to use it to work in while handling my yeast cultures. My question is: Assuming all of my yeast containers (ie slants, vials, tubes etc) were sterile to begin with, is it necessary to "flame" the container openings and whatnot to maintain a sterile environment? After all, this hood is used to work with medical I.V's that are eventually going to end up in someone's body so it's pretty safe to assume that this environment is absolutely sterile. I feel confident that this will be a good workplace for yeast culturing, I am just curious about all the "flaming & torching" of the media. Thanks in advance for the help! Marc Battreall Return to table of contents
Date: Sun, 13 Jul 97 12:57:59 PDT From: "Rob Moline" <brewer at kansas.net> Subject: Food for Thought Food for Thought- Just to indicate the need for beer education that is yet to be done: From The Des Moines Register, "2 Cents Worth Column," a collection of statements by anonymous individuals that call into an answering machine- "Pitcher beer served from a CO2 delivery system will cause headaches if any of the CO2 leaks into the beer." Seems we have a long way to go. Cheers! Jethro Gump Rob Moline Little Apple Brewing Company Manhattan, Kansas "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Sun, 13 Jul 1997 16:29:27 -0500 From: Steve <srockey at egyptian.net> Subject: A brewing/beer poem... A Brewing Poem by, George Arnold 1834-1865 Beer Here, With my beer I sit While golden moments flit: Alas! They pass Unheeded by: And, as they fly, I, Being dry, Sit, idly sipping here My beer O, finer far Than fame, or riches, are The graceful smoke-wreaths of this free cigar! Why Should I Weep, wail, or sigh? What if luck has passed me by? What if my hopes are dead,- My pleasures fled? Have I not still My fill Of right good cheer,- Cigars and beer? Go, whining youth, Forsooth! Go, weep and wail, Sigh and grow pale, Weave melancholy rhymes On the old times, Whose joys like shadowy ghosts appear,- But leave to me my beer! Gold is dross,- Love is loss,- So, if I gulp my sorrows down, Or see them drown In foamy draughts of old nut-brown, Then do I wear the crown, Without the cross! Return to table of contents
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